By Becky Hardin
Published Apr 15, 2022
Mini Quiches are not only cute, but delicious, too! Use this easy base recipe to customize these quiches with your favorite toppings.
Mini Quiche Recipe
Mix up your usual eggs and toast breakfast with this fun recipe for mini quiches! Just as delicious as a homemade quiche, this mini variation is ready in less than half the time.
Top pie crust with a milk and egg mixture, your favorite add-ins, and bake until golden brown perfection. They’re light yet substantial, and a protein-packed breakfast option to enjoy all week long.
Be sure to try my Quiche Lorraine and Eggs Benedict Casserole too!
Why You’ll Love this Easy Mini Quiche Recipe:
- QUICK: Simple to prep and quick to bake, these are ready to enjoy in just 30 minutes .
- MAKE AHEAD: Mini quiches freeze and reheat beautifully. It’s an easy meal prep idea for breakfast . Just make a batch for easy grab-and-go breakfasts throughout the week.
- CUSTOMIZABLE: Use your favorite add-ins to customize these quiches to your personal taste.
These are the perfect thing to whip up for Mother’s Day brunch , Easter brunch , or Christmas brunch !
How to Make Mini Quiches
You can jump to the recipe card for full ingredients & instructions!
- Cut out pie crust circles and add to the mini muffin tin.
- Make the filling.
- Pour into the muffin tin.
- Top with add-ins.
- Bake.
Yes! Instead of baking these quiches in a 24-count muffin tin, use a standard 12-count muffin tin. Cut out circles from the pie crust that will fit into the tins (likely a 4-inch cookie cutter) and place one circle into each muffin cup. Continue with the recipe as written and bake for 18-23 minutes, until the tops begin to turn golden brown.
Absolutely. I love using refrigerated pie dough to save time, but you can certainly make your own to use as the base of these mini quiches. Here is my favorite homemade pie crust recipe !
These mini quiches are perfect for breakfast on busy mornings – they’ll keep you full and energized. They’re great for brunches, too! Serve with fresh berries or a salad for a delicious bridal/baby shower or holiday brunch.
Storage Instructions
Store mini quiches in an airtight container in the refrigerator for up to 5 days. Enjoy cold or reheat in a 360°F oven for 10 minutes. If you’re in a hurry, you can reheat them in the microwave, but the pastry bottoms may get a little soggy.
Freezing Instructions
Freeze baked mini quiches in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before heating or add an extra 5 minutes to the reheat time and heat them straight from frozen.
Quiche Variations
Get creative and have fun coming up with your own topping combinations! 2 of my favorites are:
Cheddar and Chive: For cheddar cheese and chive quiches, top each quiche with a pinch (about 1 teaspoon) of grated cheddar cheese before baking and with a slice of chive or green onion before serving.
Bacon and Onion: For bacon and onion quiches, top each quiche with a pinch (about ½ teaspoon each) of minced onion and bacon bits. As long as the onion is minced very finely, there is no need to cook it before adding it to the quiches.
Quiche Tip
When you take the quiches out of the oven, they will be very puffy and will look like they’ve overflowed slightly. Don’t worry! After 1-2 minutes, they will sink and turn out perfectly.
These mini quiches are such a delicious way to start the day!
MoreEasy Breakfast RecipesWe Love
- English Muffin Breakfast Pizza
- Skillet Breakfast Casserole
- Cereal Milk Breakfast Smoothie
- Eggs Benedict
- Sheet Pan Breakfast Pizza
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 2 refrigerated pie crusts unbaked
- ▢ 5 large eggs
- ▢ ½ cup whole milk
- ▢ 1 teaspoon Kosher salt
- ▢ ½ teaspoon ground black pepper
- ▢ Add-ins of choice see notes
Video
Instructions
- Preheat oven to 400°F. Spray a 24-count mini muffin tin with nonstick spray. Set aside.
- Cut out circles from the pie crust that will fit into the tins (I used a 2-inch cookie cutter) and place one circle into each muffin cup. Poke the bottom of each crust with a fork twice. 2 refrigerated pie crusts
- In a large bowl, whisk the eggs, milk, salt, and pepper together. 5 large eggs, ½ cup whole milk, 1 teaspoon Kosher salt, ½ teaspoon ground black pepper
- Pour into the tins until each is full and top with add-ins, if using. Add-ins of choice
- Bake for 15-18 minutes, until the tops begin to turn golden brown.
- Serve warm and enjoy.
Equipment
- Mini Muffin Tin
Becky’s Tips
- Storage: Store mini quiches in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Cheddar and Chive: For cheddar cheese and chive quiches, top each quiche with a pinch (about 1 teaspoon) of grated cheddar cheese before baking and with a slice of chive or green onion before serving.
- Bacon and Onion: For bacon and onion quiches, top each quiche with a pinch (about ½ teaspoon each) of minced onion and bacon bits. As long as the onion is minced very finely, there is no need to cook it before adding it to the quiches.
- Note: Nutritional values don’t include add-ins.
Nutrition information is automatically calculated, so should only be used as an approximation.
Mini Quiche Recipe
Equipment
- Mini Muffin Tin
Ingredients
- 2 refrigerated pie crusts unbaked
- 5 large eggs
- ½ cup whole milk
- 1 teaspoon Kosher salt
- ½ teaspoon ground black pepper
- Add-ins of choice see notes
Instructions
- Preheat oven to 400°F. Spray a 24-count mini muffin tin with nonstick spray. Set aside.
- Cut out circles from the pie crust that will fit into the tins (I used a 2-inch cookie cutter) and place one circle into each muffin cup. Poke the bottom of each crust with a fork twice. 2 refrigerated pie crusts
- In a large bowl, whisk the eggs, milk, salt, and pepper together. 5 large eggs, ½ cup whole milk, 1 teaspoon Kosher salt, ½ teaspoon ground black pepper
- Pour into the tins until each is full and top with add-ins, if using. Add-ins of choice
- Bake for 15-18 minutes, until the tops begin to turn golden brown.
- Serve warm and enjoy.
Video
Notes
- Storage: Store mini quiches in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- Cheddar and Chive: For cheddar cheese and chive quiches, top each quiche with a pinch (about 1 teaspoon) of grated cheddar cheese before baking and with a slice of chive or green onion before serving.
- Bacon and Onion: For bacon and onion quiches, top each quiche with a pinch (about ½ teaspoon each) of minced onion and bacon bits. As long as the onion is minced very finely, there is no need to cook it before adding it to the quiches.
- Note: Nutritional values don’t include add-ins.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
